Chef Irene Yip’s Fried Mee Siam
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3-5 people
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Ingredients
- 225 g Dry Bee Hoon
- 80 g Tau Pork diced
- 200 g Bean Sprouts
- 50 g Prawns dry, pan-fried
- 150 g Cooked Prawns for garnish; reserved from stock
- 5 pcs Hard-Boiled Egg sliced
- 50 g Ku Chai diced
- Red Chilli as desired
- Small Limes for garnish
For Sauce A
- 50 g Tau Cheo
- 200 g Chilli paste
- 150 ml Prawn Stock
- 50 g Pan-fried Dried Prawns
For Sauce B
- 10 g Assam Paste
- 100 ml Water
- 25 ml Lime Juice
- 20 g Sugar
Chilli Paste (For cooking)
- 100 g Blended Shallots
- 30 g Blended Garlic
- 20 g Roasted Belacan
- 75 ml Oil
- 30 g Sugar
- 2 tsp Chicken powder
- 30 g Tau Cheo
Ingredients
For Sauce A
For Sauce B
Chilli Paste (For cooking)
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Instructions
- Soak the bee hoon (rice vermicelli) in water for 30 minutes. Drain, loosen, and set aside.
- Prepare the Chilli Paste.
- Heat up 75ml oil in a pan.
- Add the blended shallots, garlic, and belacan. Stir-fry until fragrant.
- Add 30g sugar, 2 tsp chicken powder, and 30g tau cheo (fermented soybean paste).
- Stir-fry until the mixture is well cooked and fragrant. Set aside.
Cooking the Mee Siam
- Heat 2 tbsp oil in an Instant Dutch Oven or a large wok.
- Add Sauce A ingredients (tau cheo, chilli paste, pan-fried dry prawns) along with the diced tau pok. Stir-fry until well mixed.
- Add Sauce B (prawn stock, assam paste, water, lime juice, and sugar). Bring to a boil.
- Add the bee hoon to the sauce mixture and stir well with chopsticks until everything is evenly mixed.
- Stir in the bean sprouts and cook over high heat until fully incorporated and cooked through.
Serving
- Transfer the fried bee hoon to a large serving plate.
- Garnish with sliced hard-boiled eggs, cooked prawns, diced ku chai, chopped chilli, and small limes.
- Serve immediately.